I found this copy cat recipe online. Since making it the first time, it has become a weekly staple.

A couple tips
* Leave chicken in the marinade over night.
* work to get the skin as crisp as possible, just south of burnt is perfect.
* dark meat comes out better than white meat. I usually do just thighs or quarters.
* make more than you think you'll need, everybody I've served it too ate more than they normally would
* if you want to add smoke, pecan woods well.